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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
Ice Cream Cones Recipe: 1  2 large eggs, at room temperature. 2  1/2 cup (100 grams) granulated white sugar. 3  4 tablespoons (55 grams) butter, melted and cooled to room temperature.  2 - 3 tablespoons 1  milk. 1/2 teaspoon pure vanilla extract.  1/3 cup (40 grams) all purpose 1  flour. 1/8 teaspoon  salt.